Ingredients for Romany Chocolate Cream Pie
- 1 cup mini marshmallows
- ½ cup milk
- Milk Chocolate Candy Bars
- Chocolate Biscuits
- 6 tablespoons (85g) unsalted butter, melted
- 2 cups heavy cream
- Chocolate Shavings
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How to Make Romany Chocolate Cream Pie
- Combine 1 cup marshmallows and ½ cup milk in a medium saucepan over medium heat.
- Stir constantly until marshmallows are completely melted and smooth.
- Add 1 cup chopped chocolate bar (such as Cadbury's Dairy Milk) to the melted marshmallow mixture. Stir until the chocolate is fully melted and the mixture is smooth and glossy.
- Remove from heat and let the chocolate mixture cool completely to room temperature.
- Finely crush 1 ½ cups Romany Cream biscuits (or similar crisp chocolate biscuits).
- Melt 6 tablespoons (85g) unsalted butter in a small bowl.
- Stir the melted butter into the crushed biscuit crumbs until evenly moistened.
- Press the biscuit mixture firmly into the bottom of a greased 9-inch springform pan or pie dish.
- Refrigerate the crust for at least 20 minutes to firm up.
- In a large bowl, whip 2 cups heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until just combined. Be careful not to overmix.
- Pour the chocolate cream filling into the prepared crust.
- Refrigerate the pie overnight (at least 24 hours) to allow the filling to set completely.
- Before serving, grate a Cadbury's chocolate flake over the top. Carefully release the pie from the springform pan. Chill for another 30 minutes before serving for optimal consistency.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
124g
Fat
81g
Carbs
16g
